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1. Fry sausage until no trace of pink remains and sausage is golden. Drain, rinse in hot water and set aside.

2. Remove all but ½ tsp. of sausage drippings from frying pan. Use this to sauté whole garlic, until lightly browned. Do not overcook. Remove garlic from frying pan and dispose of the balance of the sausage drippings.

4. Remove half the carrots and set aside with sausage. Blend the chicken stock, garlic and veggies until smooth. Add flour, and blend again for a few seconds. Mixture will be frothy, but this will dissipate as you reheat.

5. Return soup to the saucepan. Add sausage and carrots, cut into coins and cook over medium heat to thicken.

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Notes

This can be frozen, but because of the flour, it will separate as you thaw it. But as you reheat, stir quickly with a whisk and it will reincorporate.